Make the crust: In food processor blend together the graham cracker crumbs and the almonds until the almonds are ground fine, add the butter, and combine the mixture well. Press the mixture onto the bottom and two thirds of the way up the side of a 10-inch springform pan.

Make the filling: In a metal bowl set over a pan of barely simmering water melt the chocolate, stirring until it is smooth, and remove the bowl from the heat. In a large bowl with an electric mixer beat the cream cheese until it is light and fluffy, add the sugar, and beat the whole eggs and the egg yolks, one at a time, beating well after each addition. Beat in the flour and the vanilla and add the melted chocolate in a slow stream, beating until the filling is combined well.

Scatter the raspberrries over the bottom of the crust, pour the filling over them, and bake the cheesecake in the middle of a preheated 250 degrees F. oven for 1 hour, or until the top is firm to the touch. Let the cheesecake cool in the pan on a rack, chill it, covered loosely, overnight, and remove the side of the pan.